In just 30 minutes, you can enjoy a wholesome, flavor-packed meal with this hearty Thai Turkey Meatball Soup!
During these cold winter days, this Thai Turkey Meatball Soup is exactly what I crave.
It’s warm, slurpy, deeply comforting, and incredibly satisfying. Whether you’re feeling under the weather or simply need a cozy, tasty meal to beat the chill, this is one of those feel-good soups. This winter, the Thai turkey meatball soup has become a favorite of mine. It comes together in roughly 30 minutes, making it ideal for quickly satisfying soup cravings. The vibrant Thai ingredients add a refreshing twist, while the chili provides a pleasant spicy kick, resulting in a generous bowl packed with flavor.
The Thai-inspired turkey meatballs truly steal the show in this heartwarming soup. They’re infused with green onions, lime, ginger, garlic, chili, and cilantro, delivering an extra burst of fresh, bold flavor. To keep the meatballs from being too dense and to give them a nice soft texture, I added a few slices of bread soaked in milk – a trick I picked up from my Italian mother.
I happened to have a gluten-free multigrain bread loaf on hand, and the seeds added a delightful crunchy texture (plus extra nutrients!) to the meatballs. If you have this kind of bread at home, feel free to use it; otherwise, any bread you like works (gluten-free bread, French baguette, Italian ciabatta, etc.), and day-old bread is even better.
To keep things lighter, I used fresh semi-skimmed a2 Milk™. I’ve been drinking this milk for years and can’t recommend it enough! The award-winning a2 Milk™ is simply pure cow’s milk naturally free from the A1 protein, so it’s easy to digest and gentle on sensitive stomachs, like mine.
If you haven’t tried a2 Milk™ yet, I have exciting news! For a limited time, you can grab a ‘Try me FREE’ promotional bottle in store – Find your local stockist here (Limited offer, T&C’s apply.)
Now, let’s return to this incredibly tasty Thai turkey meatball soup.
Once the meatballs are ready, simply drop them into the hot broth along with a few vegetables, while in another pot, soak the noodles until they’re ready to serve.
Divide the noodles, vegetables, and meatballs among bowls, ladle the broth over, and serve immediately. For an extra layer of flavor, top with fresh cilantro, chili, and spring onion, and serve with a lime wedge.
I strongly recommend using a good-quality broth for this recipe. It truly makes a difference. A homemade chicken broth is simple to prepare. You can also make an easy but delicious vegetable broth that takes just 5 minutes to put together and tastes far better than store-bought.
This Thai turkey meatball soup is simple, nutritious, and wonderfully gluten-free. It’s the perfect filling meal for cold nights when all you want is a quick dinner and to cozy up on the sofa!
Looking for more Thai recipes to inspire your cooking? Check out some of my favorite Thai-inspired dishes.
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Seeing your pictures always makes me smile and super hungry!
This post is sponsored by a2 Milk™. I truly recommend this brand and I’m really proud to collaborate with their team. Thank you for supporting the brands that support The Petite Cook!
Thai Turkey Meatball Soup
This nourishing Thai Turkey Meatball Soup is loaded with flavor and wonderfully gluten-free. The perfect filling meal for cold nights!
Author: The Petite Cook
Recipe type: Soup
Cuisine: Thai
Serves: 4
Ingredients
For the turkey meatballs:
- 350gr turkey mince (or chicken mince)
- 2 slices of fresh bread ( I used a gluten-free multigrain loaf)
- 100ml milk ( I used fresh semi-skimmed a2 Milk™)
- 2 spring onions, finely chopped
- ½ tsp fresh ginger, grated (or ¼ tsp ginger powder)
- 1 tbsp fresh cilantro, finely chopped
- zest of half organic lime
- 2 tsp fish sauce (optional)
- 1 red chili pepper, finely minced
For the broth:
- 1.2lt homemade chicken or vegetable stock
- ½ tsp fresh ginger, grated
- 1 tbsp fish sauce
- 1 pak choi, sliced lengthwise
- 1 carrot, peeled and finely sliced lenghtwise
- 150gr snow peas
To serve:
- 250gr thai rice noodles
- 1 lime, cut into wedges
- handful of fresh cilantro
- 2 spring onions, finely chopped
- 1 red chili pepper, finely sliced
Instructions
- Place all the broth ingredients in a big pot and bring to a boil. Turn off the heat and leave to infuse while you get on with making the meatballs.
- In a small bowl, pour enough milk over the bread to moisten, and let it soak for 5 minutes.
- In the meantime, place the meat in a large bowl and season with a little salt and pepper.
- Fold in chopped spring onions, grated ginger, cilantro, lime zest and fish sauce, and mix together with the meat until well combined.
- Use your hands to squeeze the excess milk out of the bread, it should be soft and moist. Tear the bread into small chunks, add them to the bowl along with the other meatballs ingredients, and mix until combined.
- Shape the mixture into tablespoon-sized balls, you should get about 20-22 meatballs.
- Drop the meatballs in the hot broth, cover and simmer for 10 minutes. Add pak choi, snow peas and carrots and continue to cook for an extra 5 minutes.
- Meanwhile, in a small pot, cook the noodles according to the packet instructions.
- Drain the noodles, divide between four soup bowls, and put 3-5 meatballs on top of each portion.
- Ladle the broth into the bowls, garnish with cilantro, spring onion, fresh chili and lime wedges, and serve.
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